Review
Biotechnology & Applied Microbiology
Natalia Svedlund, Simon Evering, Brian Gibson, Kristoffer Krogerus
Summary: This article reviews the current literature on biotransformation reactions mediated by fermentative yeasts, exploring the role of yeast in flavor compound transformations during beverage fermentations, with changes generally aimed at increasing the fruit and floral aromas in beverages. The importance of thiol compounds released by yeast beta-lyase activity stands out in this process.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Microbiology
Joao Simoes, Eduardo Coelho, Paulo Magalhaes, Tiago Brandao, Pedro Rodrigues, Jose Antonio Teixeira, Lucilia Domingues
Summary: This study explores the potential of non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beers. Selected yeasts with low-to-null ethanol production were used in large-scale fermentations, resulting in beers with ethanol concentrations below 1.2% and the presence of fusel alcohols and esters. Lager beers produced with Saccharomyces yeast were more accepted by taster panelists. This research demonstrates the suitability of non-conventional yeasts for producing low-alcohol or non-alcoholic beers and opens perspectives for the development of non-conventional beers.
Article
Chemistry, Physical
Lilit Hakobyan, Lilit Gabrielyan, Syuzanna Blbulyan, Armen Trchounian
Summary: Selecting the right source for biohydrogen production is crucial for bacterial metabolism. While pure organic substrates can generate H-2 quickly, they come at a higher cost, making the use of industrial wastes a more economical option for energy generation. The growth medium containing optimal amount of wastes could potentially be a successful alternative to expensive media for high H-2 yield in Rhodobacter sphaeroides during photofermentation.
INTERNATIONAL JOURNAL OF HYDROGEN ENERGY
(2021)
Review
Biotechnology & Applied Microbiology
Seyma Hande Tekarslan-Sahin
Summary: This review discusses the importance of aroma compounds in the food and beverage industry and their production by yeasts during fermentation. It highlights the prevalence of yeast strains obtained through adaptive laboratory evolution in enhancing aroma compound production, driven by consumer demand.
FERMENTATION-BASEL
(2022)
Article
Green & Sustainable Science & Technology
Evelyn Wagner, Estefania Sierra-Ibarra, Natalia L. Rojas, Alfredo Martinez
Summary: In this study, brewery spent grain (BSG) was used as feedstock to produce ethanol using a one-pot bioreactor process. The proposed strategy successfully converted the polysaccharides in BSG into fermentable sugars and achieved high ethanol yields. The results demonstrate the efficient utilization of BSG for bioethanol production.
Article
Chemistry, Physical
Yair A. Del Angel-Acosta, Luis H. Alvarez, Refugio B. Garcia-Reyes, Julian Carrillo-Reyes, Alcione Garcia-Gonzalez, Edna R. Meza-Escalante
Summary: The study evaluated the capacity of heat-treated sludge to produce hydrogen through mono-and co-digestion of corn and brewery wastewater. Different initial pH values significantly influenced hydrogen production, with alkaline conditions potentially enhancing the production. The Clostridium genus played a key role in hydrogen production, especially under alkaline pH conditions.
INTERNATIONAL JOURNAL OF HYDROGEN ENERGY
(2021)
Article
Agricultural Engineering
Kamran Malik, El-Sayed Salama, Marwa M. El-Dalatony, Mohammed Jalalah, Farid A. Harraz, M. S. Al-Assiri, Yuanzhang Zheng, Priyanka Sharma, Xiangkai Li
Summary: This study focused on decomposing lignocellulosic biomass into monosaccharides using chemical and biological pretreatments, followed by long-term fermentation/co-fermentation for bioethanol production. Results showed high sugar utilization efficiency and bioethanol yield in the first cycle, but a decline in bioethanol production in subsequent cycles. The use of immobilized yeasts for co-fermentation was effective in improving bioethanol production from pretreated lignocellulosic biomass.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Green & Sustainable Science & Technology
Amdebrhan Sisay, Asefa Keneni, Fikadu Kumsa
Summary: The study aims to isolate and characterize yeast for bioethanol production from leftover food. Four efficient bioethanol-producing yeasts were identified, with yeast isolate OrII20 showing the highest ethanol production from rice leftovers. This research contributes to managing organic waste and reducing greenhouse gas emissions through the production of bioethanol from renewable sources.
ENVIRONMENT DEVELOPMENT AND SUSTAINABILITY
(2023)
Article
Chemistry, Analytical
Wouter Stilman, Gideon Wackers, Soroush Bakhshi Sichani, Mehran Khorshid, Florian Thesseling, Jeroen Vereman, Lynell Andruck, Davin Elian, Peter Cornelis, Jan Van Impe, Kevin Verstrepen, Ilse Van de Voorde, Patrick Wagner
Summary: In this study, a biomimetic sensor was developed for the sensitive and fast detection of yeast cells and hydrophobins in food and beverages. Hydrophobin contamination is a significant concern in beer production, leading to excessive foaming and loss of resources. Existing tests are time-consuming and less accurate, while the novel sensor platform offers a user-friendly design and improved accuracy.
SENSORS AND ACTUATORS B-CHEMICAL
(2022)
Article
Energy & Fuels
William Gustavo Sganzerla, Leonor Sillero, Tania Forster-Carneiro, Rosario Solera, Montserrat Perez
Summary: The present study evaluated the anaerobic co-fermentation of brewery by-products for hydrogen production. The results showed that the removal efficiency of total volatile solids (TVS) reached a maximum of 30.86%. Acetic and butyric acids were the dominant volatile fatty acids produced. The addition of brewer's spent grains (BSG) promoted an increase in nitrogen concentration and decreased the hydrogen yield.
BIOENERGY RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Alfredo Montano, Amparo Cortes-Delgado, Antonio Higinio Sanchez, Jose Luis Ruiz-Barba
Summary: The study investigated the production of volatile compounds in naturally fermented green table olives and identified five major yeast strains. Among them, C. adriatica NC168.4 showed the best aromatic profile and may be a solid candidate for a novel starter culture to enhance the organoleptic properties of naturally fermented green table olives.
Article
Biotechnology & Applied Microbiology
Rafael Garduno, Elena Baranova, Chris Kinsley
Summary: The hydrogen production potential in dark fermentation of high-strength brewery waste slurry was optimized by adjusting the operating conditions. The main end product was butyric acid, accounting for over 50% of the carboxylic acids. Dark fermentation followed by anaerobic digestion is a promising method for treating brewery sludge, with increased energy potential and reduced CO2 emissions.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Baoshi Wang, Fengling Tan, Ruichao Chu, Guangyao Li, Linbo Li, Tianyou Yang, Mingxia Zhang
Summary: Excess biogenic amines in wine can cause off-odors and harm human health, while mixed fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae is a common practice to enhance wine sensory properties. The ability of non-Saccharomyces yeasts to produce biogenic amines is species-specific, with studies showing that a combination of S. pombe and L. thermotolerans can significantly reduce biogenic amines levels in wine.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Renato L. Binati, Ilaria Larini, Elisa Salvetti, Sandra Torriani
Summary: This article evaluates the significance of non-Saccharomyces yeasts in wine production, particularly their role in GSH production. Experimental studies have shown that multistarter fermentations with non-Saccharomyces yeasts can produce higher concentrations of GSH, and the accumulation of GSH is also valuable during yeast growth and dehydration.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Energy & Fuels
Alfayuset Ochoa-Chacon, Alfredo Martinez, Hector Mario Poggi-Varaldo, Lourdes Villa-Tanaca, Ana C. Ramos-Valdivia, Teresa Ponce-Noyola
Summary: This review compares the bioethanol production from xylose between non-conventional yeasts and recombinant strains of Saccharomyces, highlighting factors such as assimilation pathways, co-assimilation with glucose, oxygen levels, tolerance to fermentation inhibitors, and process temperature. It also discusses metabolic pathways of xylose assimilation, cofactor imbalance, heterologous expression of xylose isomerase, regulation of xylose reductase and xylitol dehydrogenase, and the importance of genes involved in the pentose phosphate pathway. Additionally, the significance of non-conventional yeasts like Scheffersomyces stipitis, Candida shehatae, and Kluyveromyces marxianus in bioethanol production is emphasized for their ability to ferment a wide range of sugars.
BIOENERGY RESEARCH
(2022)